Roasted Potatoes With Smoked Trout And Avocado

• 2 pounds small red potatoes
• 2 tablespoons olive oil
• 1/2 cup creme fraiche (You can substitute 1/3 cup sour cream plus 2 tablespoons heavy cream.)
• 2 tablespoons grated horseradish
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon sea salt
• 1 avocado, cut into 1/8-inch thick slices
• 6 ounces smoked trout, roughly chopped
• 1 tablespoon fresh minced chives (optional)

1. Preheat oven to 400u0b0F.
2. Wash potatoes. Cut into 1/2" thick rounds. Place on a baking sheet and brush with olive oil. Roast for 30-40 minutes until lightly browned and tender but not mushy. Let cool. Keep refrigerated in an airtight container until ready to assemble.
3. Stir together creme fraiche, horseradish, black pepper, and salt.
4. Top each potato with the sliced avocado. Arrange the smoked trout on top of the avocado and drizzle with the horseradish creme fraiche. Sprinkle with minced chives if using.

red potatoes, olive oil, crueme fraueeche, horseradish, fresh ground black pepper, salt, avocado, trout, chives

Taken from www.epicurious.com/recipes/member/views/roasted-potatoes-with-smoked-trout-and-avocado-51545621 (may not work)